The nurse is caring for a client with a history of liver cirrhosis. Which complication should the nurse monitor for?

Choice A reason: Ascites, fluid accumulation in the peritoneal cavity, is a common complication of liver cirrhosis due to portal hypertension and hypoalbuminemia. It increases infection risk and discomfort, making it the priority to monitor, as early detection guides diuretic therapy and paracentesis.

Choice B reason: Peripheral neuropathy is not a primary cirrhosis complication, though it may occur in alcoholic liver disease. Ascites is more common, resulting from portal hypertension, making it the priority to monitor, as it directly reflects liver dysfunction and requires urgent management.

Choice C reason: Pulmonary edema is associated with heart failure, not cirrhosis. Ascites is a hallmark of cirrhosis, caused by portal hypertension and low albumin, making it the priority complication to monitor, as it indicates worsening liver function and requires immediate intervention.

Choice D reason: Kidney stones are unrelated to cirrhosis, which primarily causes ascites due to portal hypertension. Monitoring ascites is critical, as it reflects liver decompensation, increasing risks like spontaneous bacterial peritonitis, making it the priority over unrelated renal conditions.

Choice A reason: Limiting purine-rich foods (e.g., organ meats, shellfish) reduces uric acid production, preventing gout flares. Purines metabolize into uric acid, which forms joint crystals in gout. This dietary restriction is critical to manage symptoms and prevent painful exacerbations effectively.

Choice B reason: Increasing dairy may reduce gout risk by lowering uric acid, but it is secondary to purine restriction. Limiting purines directly decreases uric acid synthesis, addressing the primary cause of gout flares, making it the priority dietary recommendation.

Choice C reason: Restricting carbohydrates is irrelevant to gout, which results from uric acid accumulation. Purine-rich foods are the primary dietary trigger, as they increase uric acid. Limiting purines is the priority, as it directly prevents crystal formation and gout exacerbations.

Choice D reason: Encouraging red meat, high in purines, worsens gout by increasing uric acid production. Limiting purine-rich foods is critical, as it reduces uric acid and joint crystal formation, making red meat consumption counterproductive to effective gout management.